Poffertjes (Dutch Mini Yeast Pancakes with Butter and Icing Sugar)
Why this recipe works
- Yeast-raised texture: Resting the batter gives the poffertjes their characteristic lift and soft, airy centre.
- Balanced flour blend: Buckwheat adds gentle nuttiness, while plain flour keeps the texture tender rather than dense.
- Classic finish: Warm butter and icing sugar keep the serving simple, rich and immediately recognisable.
Get the most out of this recipe
Timing notes
- Watch the batter, not just the clock: The batter is ready when it looks lightly risen, bubbly and aerated; a cool kitchen may slow this stage.
- Serve warm: Poffertjes are at their softest straight from the pan, before the buttery tops cool and the centres firm up.
Ingredient notes
- Buckwheat gives character: Buckwheat flour brings the faintly nutty flavour associated with poffertjes; using only plain flour makes them milder and more like standard mini pancakes.
- Whole milk adds richness: Whole milk helps create a tender, rounded batter. Lower-fat milk works, but the result will be slightly less rich.
Texture tips
- Let the batter aerate: Cook the batter only once it has visibly risen and looks bubbly; under-rested batter will make flatter poffertjes.
- Keep the heat moderate: Medium heat lets the centres cook through before the undersides darken too quickly.
Make-ahead tips
- Finish just before serving: Store the pancakes plain, then add melted butter and icing sugar after reheating for the best texture.
- Freeze once cooled: Freeze the cooked poffertjes in a single layer before bagging so they do not clump together.
- Reheat gently: Warm in a dry frying pan over low heat, or use a 180°C (355°F) oven until piping hot.
Equipment you'll need
Ingredients
Instructions
- Pour the lukewarm milk into a mixing bowl and whisk in the caster sugar and active dry yeast. Leave for 5 minutes until the surface looks slightly foamy.
- Whisk in the buckwheat flour, plain flour and fine sea salt until smooth. Beat in the eggs until you have a thick batter with no lumps.
- Cover the bowl and leave the batter in a warm place until lightly risen and bubbly. It should look aerated and slightly thicker.
- Melt the unsalted butter and keep it warm. Heat a frying pan over medium heat and brush a thin film of the melted butter over the surface.
- Spoon small rounds of batter into the pan, keeping them about 3 cm wide. Cook for 1 to 2 minutes until bubbles appear and the undersides are golden, then flip and cook for 30 to 60 seconds until puffed and cooked through.
- Transfer to a warm plate and repeat with the remaining batter, brushing the pan with more melted butter as needed. Serve straight away with the remaining melted butter spooned over and a generous dusting of icing sugar.
Recipe notes
Tips
- Keep the heat at medium so the poffertjes colour evenly without burning before the centres cook through.
- If you are serving a crowd, keep cooked poffertjes warm on a tray in a 90°C (195°F) oven while you finish the batches.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark or another trusted pasteurised-egg equivalent.
Substitutions
- Replace Buckwheat flour with Plain flour for a milder flavour and a more classic pancake texture.
- Replace Whole milk with Low-fat milk for a lighter batter, noting the poffertjes will be slightly less rich.
- Replace Caster sugar with Icing sugar in the batter for a slightly sweeter, softer crumb.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat in a dry frying pan over low heat for 2 to 3 minutes, turning once, or warm in a 180°C (355°F) oven for 5 to 7 minutes until piping hot. Freeze in a single layer, then bag; reheat from frozen in a 180°C (355°F) oven for 8 to 10 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 20min (25min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Milk Wheat
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